Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
After mixing together your gluten free flour and wet ingredients, divide your dough into 7 ball of dough. Dust generously with tapioca flour.
For thinner tortillas, divide dough into 8 balls.
Roll the dough out and place a 9” plate on top and cut out with a sharp knife.
Place onto a hot cast iron skillet. I keep my flame on low-medium heat. When you see bubbles begin to form, flip over.
(This post contains affiliate links for your convenience. Click here to view my fullDisclosure Policy.)
Once flipped, gently press on the tortilla. This helps the gluten free tortilla steam through and create more bubbles.
I used a lot of tapioca flour so I dusted some off with a pastry brush.
If you try this recipe, let me know what you think! Leave a comment,pin it, and don’t forget to tag a picture @nurturemygut on Instagram. I love to see your kitchen skills in action!
For more delicious healthy gluten free recipes, please subscribe below. You will get my free Paleo Breakfast E-Book as my gift to you and new recipes straight to your inbox!
Print
★★★★★4.8 from 4 reviews
Author:Ester Perez
Total Time:30 minutes
Yield:7 nine inch tortillas 1x
Print Recipe
Description
Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
Whisk together gluten free flour, xanthan gum, salt and baking powder.
Measure water and stir in oil and honey.
Slowly add hot water to flour while mixing. I use a stand mixer, a dough whisk will work too.
Mix dough well, it will be slightly sticky.
Flour your hands with tapioca flour and separate dough into 7 balls for thicker tortillas and 8 balls for thinner tortillas.
Generously flour surface and rolling pin with tapioca flour. Roll out tortillas to 9” round. Dust with tapioca flour during rolling and flip so tortillas do not stick to surface. I use a 9” plate to cut out the shape of the tortillas. Then add remaining dough to next ball.
Place tortilla onto hot griddle. When bubbles form, flip with a spatula.
Gently press on tortilla with spatula so large bubbles form. Flip. Tortilla is ready when both sides have light brown spots. Dust off tapioca flour with a pastry brush.
Place tortilla in a tortilla warmer to keep warm.
Repeat steps 8-11 until all tortillas are cooked.
Store leftovers in a large ziplock bag at room temperature and reheat on a cast iron skillet.
Notes
Dough can be made ahead of time and stored in the fridge up to 3 days. That way you can have hot tortillas when needed.
If tortilla begins to burn while cooking, reduce the flame, it is too hot.
If tortilla sticks to the pan while cooking, add more tapioca flour while rolling and reduce heat.
If you see translucent parts on the tortilla, press down with a spatula so it cooks through, flip and press on same spot.
If dough is too sticky, work in a little tapioca flour with your hands a teaspoon at a time.
When packing burritos for lunch, wrap in parchment paper and then in another layer of foil. This will keep the tortillas soft and warm. We use these for bean and rice burritos for kids lunches and they hold for several hours.
Nutrition data is for 1 tortilla based on 7 nine inch tortillas plus the 3 Tablespoons of tapioca flour for dusting. If you make 8 tortillas out of this recipe, then the carbs reduces down to 14.4 grams and the sugars reduce down to 1.6 grams per tortilla.
These tortillas are best made fresh so I recommend keeping dough in the fridge until ready to use.
Use a tortilla warmer to keep tortillas warm during a meal. I prefer the round insulated fabric tortilla warmers.
Best Paleo Chocolate Chip CookiesGluten Free Apple Pie BarsGluten Free Vegan Bread RecipeGluten Free Apple Cinnamon Oatmeal CookiesBest Gluten Free Chocolate Cupcakes {Dairy Free/Nut Free}Gluten Free Pink Pig Cupcake TutorialBest Gluten Free Chicken Pot Pie {Dairy Free}Ultimate Gluten-Free Flakey Pie Crust Recipe
Author
Recent Posts
Ester Perez
I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!
Latest posts by Ester Perez (see all)
Ultimate Guide to the Stomach Flu - 29 December, 2023
Berry Oatmeal Breakfast Smoothie - 15 May, 2023
Grain Free Everything Empanadas {Dairy Free} - 29 April, 2022
Be sure not to roll too thin because although the dough will stretch and let you roll it thin, if it's too thin, the dough will crack and break after it's cooked and make it difficult to roll around your fillings. Cook in a hot un-oiled skillet or frying pan until it begins to puff up …
2) When adding xanthan gum to a recipe that doesn't already call for it (and baking with a gluten-free flour that doesn't include it), use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before mixing.
For flour tortillas, the easiest way is to put them in a microwave with a damp paper towel. OR maybe switch which brand you buy. I buy a certain brand of tortillas that claim to be soft and fluffy like homemade, but then give them a quick char over a gas burner to get rid of the raw flour taste.
When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.
The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.
Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan. Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.
And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy. If you've ever had a recipe that simply won't bake through no matter what you try, we recommend checking the amount of xanthan gum you're using – that could potentially be the culprit.
For others, it can cause a bit of digestive upset. If you find that your stomach hurts after eating xanthan gum, it's possible that you've used too much or that you have a sensitivity to it.
The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.
Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.
Bread and corn tortillas have a very similar nutrient profile. However, if you are choosing a flour tortilla, to get the most health benefit, be sure to choose one made with whole-wheat flour rather than refined white flour. Flour tortillas do also usually contain a higher fat content, so be wary of that as well.
A one-ounce slice of bread typically contains 75 to 100 calories. Corn tortillas, the traditional choice for tacos and enchiladas, generally have 60 to 65 calories in each small six-inch piece. Flour tortillas are slightly higher in calories because they contain added fat to make them softer and easier to roll.
Turn away from flour tortillas for healthier options that are just as delicious. The most common types of tortillas you'll find in your local grocery store are flour tortillas, corn tortillas, and wheat tortillas. Of the three, flour tortillas are the least healthy.
If your gluten free bread is falling apart, you didn't use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten free flour doesn't have the same “glue,” so you have to add it. Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk.
Covering cooked tortillas in a wet paper towel and wrapping tightly in aluminum foil will preserve them for a day or two (although honestly, these guys are meant to be enjoyed immediately). Using a ceramic tortilla warmer or steaming them before serving will keep them pliable.
They crack when too cold, either didn't get heated up enough or have cooled back down. Heat corn tortillas thoroughly over a flame or on a griddle, this takes some patience. Flip them over a few times so they don't burn. Microwaves are right out.
Address: 58866 Tricia Spurs, North Melvinberg, HI 91346-3774
Phone: +50616620367928
Job: Real-Estate Liaison
Hobby: Graffiti, Astronomy, Handball, Magic, Origami, Fashion, Foreign language learning
Introduction: My name is Lilliana Bartoletti, I am a adventurous, pleasant, shiny, beautiful, handsome, zealous, tasty person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.